Ingredient of the month – Salmon!
Salmon, you're my ingredient of the month this May! I have to say that right now is a great time of year to get your hands on the freshest salmon around. Whether you plan on grilling it on the barbecue, tossing it through a salad, or adding it to a baked dish topped with cheese – you can be quite confident that you’ll be able to whip up any number of delicious dishes when you're cooking with good-quality salmon. My tip? Keep it simple and let the flavour do the talking.
I’m always been a big fan of salmon. In my travels to Sweden, Norway and Denmark, I’ve been lucky enough to try some out-of-this-world smoked salmon. I really think you can’t go past Scandinavian smoked salmon. But you can also look closer to home too. I’ve recently sampled some delicious organic salmon from Scotland.
Scottish salmon from Autour du Saumon in Paris
Different smoked salmon varieties at Autour du Saumon
When serving smoked salmon, don’t go overboard with the lemon juice. You don’t want to overpower the salmon flavour, you just want to complement it. Last minute aperitif? A wedge of lemon, slices of smoked salmon and some knäckebrod or rye bread. I also make a quick pickle with thinly sliced mild onion that have been soaked in white wine vinegar for 10 minutes.
There is a bit of controversy about choosing the right kind of salmon. Now, I can't pretend to be an expert on sustainable fisheries, but one thing I know for sure is that there are knowledgeable experts out there who are willing to help. So ask your local fish monger, chat to your local sustainability group, and ask questions about the salmon sold in your area – before you buy. It's important to determine:
• How the salmon is fished (i.e. is it farmed or caught in the wild)?
• Are big numbers of fish being taken at a time (i.e. over-fishing)?
• Is there a big 'by-catch'? (i.e. are there other types of fish and sea creatures being caught alongside the salmon?).
Here’s a helpful guide to sustainable seafood. And you also might want to check out this fish2fork guide that looks at sustainable seafood served in restaurants in the UK. Not as close to home – but still relevant to sustainable seafood practices anywhere in the world – the Australian Marine Conservation Society has some great tips and advice on what questions to ask when aiming to buy sustainable salmon. See the list here.
When you've found salmon that you're happy and confident with, it's time for the fun part – deciding how to cook it.
For a simple salad, break up pan-fried salmon fillets into small flakes, and toss through your favourite salad. Top with fresh lime juice, et voilà! I'm also a big fan of cooking fish in parcels. Remember to seal your baking paper parcels nice and tightly – to make sure all the tasty juices don't escape.
I like to keep condiments nice and simple when I'm cooking salmon. A good dollop of crème fraîche, or a squeeze of citrus and some sea salt is usually all that's needed.
Not sure where to start? Here are some mouthwatering salmon recipes for you to try!
Salmon and Samphire Open Lasagne
Salmon and Ginger Fish Cakes
Verrine fraîcheur: cucumber, yoghurt and smoked salmon
Try out my latest salmon recipe in my Evening Standard column (Miso salmon and sesame soba noodles)
And here’s a "world tour" of salmon recipes from Saveur. Enjoy!
